If you’re looking for a low carb alternative to potatoes or rice, look no further than turnips. Yes, turnips! While they may be mildly bitter, roasting them will reduce that bitterness and add rich caramelized flavor. Note: One medium turnip (red or white) has about 8 grams of carbs while the same sized potato has over 35 grams. The turnip roots and the greens are edible. Most … Continue reading Roasted Salad Turnips and Sautéed Greens
The holidays are a special time of the year. While filled with family, friends, and celebrations, it can also be a challenging time trying to figure out what to serve that would be delicious, interesting, colorful, healthy, AND not take a lot of time or cost an arm and a leg to prepare. Here is a great go-to appetizer that checks all of those boxes … Continue reading Sauteed Arugula and Cherry Tomato Crostinis with Blue Cheese Crumbles
This delicious salsa is best served warm. It can be enjoyed as a topping for tacos, burritos, or even as a dip with chips, but is hearty enough to be served as a side dish. Preparation Time: 15 minutes Cooking Time: 30 minutes Yields: 1 qt of salsa Ingredients: 4 large poblano peppers 6 Florida sweet corn 1 white onion, sliced into 1/2 inch thick rings … Continue reading Warm Roasted Poblano Peppers and Sweet Corn Salsa
The weather in South Florida this time of year is perfect for growing bok choy, a winter hardy, mildly flavored, type of Chinese cabbage. As a member of the cabbage family, bok choy has the great nutritional properties of cruciferous vegetables. Bok choy is delicious raw, and it also is often cooked in dishes like stir-fry, which is what we chose to do here. Because of its … Continue reading Stir-fried Bok Choy with Black Bean and Garlic Sauce
We love dill, be it in pickles, salads, or grilled seafood, but we especially love it on bagels and lox with all the fixings. In this recipe we will not only show you how to use our fresh dill on your bagels and lox, we will also show you how to make your own dilled gravlax. You can NEVER use enough dill in the preparation … Continue reading Dilled Gravlax
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We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days … Continue reading Full Moon Salad
Zucchini is a versatile vegetable and is a type of summer squash. It is excellent raw in salads, marinated, grilled, stir fried, sautéed, stuffed and baked, and diced or pureed for soups. Adaptable Zucchini Bread This recipe is a favorite at Worden Farm. It has worked well with every variation we can conjure, from substituting ripe bananas for half of the zucchini, adding chopped apples and walnuts, or grating fresh ginger and zesting … Continue reading Zucchini
Worden Farm to Table 